不同水平牛至油对肉仔鸡生产性能和胴体品质的影响  

Influence of Oregano Oil on Carcass Quality and Production Performance of the Broilers

作　　者：陈立华[1] 袁缨[1] 冷义福[1] 

机构地区：[1]沈阳农业大学畜牧兽医学院,辽宁沈阳110161

出　　处：《中国饲料添加剂》2007年第2期24-27,共4页China Feed Additive

摘　　要：将150只1日龄健康艾维菌肉仔鸡随机分为5组，在其基础日粮中分别添加75、100、125、150mg／kg的10％牛至油预混剂，饲喂6周。结果表明，牛至油可提高肉仔鸡全期的增重速度（P〈0．01），改善料肉比（P〈0．01）；42日龄试验组平均屠宰率、胸肌率和腿肌率分别比对照组高2．51％（P〉0．05）、8．93％（P〈0．05）、9．60％（P〈0．05），试验组平均腹脂率比对照组平均低16．30％（P〈0．01）。生长前期（0-3周龄）以125mg／kg的添加量为宜，生长后期（4—6周龄）的适宜添加量为100mg／kg。150 AA broilers aged 1 day were divided into 5 treatments with one - way random design and fed with basal diet supplement with 75,100,125,150mg/kg 10% oregano oil respectively. The results can be showed as follows： A significant interactive effect between ascorbic acid and α -TA is showed by dietary supplementation on rate （ P 〈 0.01 ） in the whole experiment. At 42 age, growth rate （ P 〈 0.01 ） and feed conversion the average of the treatments slaughter pereentage, breast muscle percentage and the leg muscle percentage was increased by 2.51% （ p 〉 0.05 ） ,8.93% （ p 〈 0.05 ） ,9.60% （ p 〈 0.05 ） respectively, and the abdomen fat percentage was reduced by 16.30% （ p 〈 0.01 ）. During 0 - 3 weeks, the 125 mg/kg was the best one of improve the carcass quality and 100mg/kg was the appropriate dose during 4 -6 weeks.

关 键 词：牛至油 肉仔鸡 胴体品质 生产性能 

分 类 号：S858.315.1[农业科学—临床兽医学]